Vegan Chocolate Zucchini Muffin Tops
Ingredients
-
1
tablespoon
ground flax seed
-
3
tablespoons
water
-
1 ¼
cups
almond flour
-
¼
cup
cocoa powder
-
¼
teaspoon
fine sea salt
-
¼
teaspoon
baking soda
-
⅓
cup
maple syrup
-
3
tablespoons
smooth almond butter
-
1
tablespoon
melted coconut oil
-
½
teaspoon
vanilla extract
-
1
cup
shredded zucchini
-
½
cup
dairy-free chocolate chips
Instructions
- Preheat the oven to 375°F and line a baking sheet with parchment paper.
- Combine the ground flax and water in a small bowl and let it sit for 5 minutes to gel.
- In a large bowl, whisk together the almond flour, cocoa powder, sea salt, and baking soda.
- In a medium bowl, mix the maple syrup, almond butter, coconut oil, vanilla, and flax gel until combined.
- Add the wet mixture to the dry ingredients along with the shredded zucchini and chocolate chips, folding until well combined.
- Scoop ¼ cup portions of the batter onto the prepared baking sheet, spacing them about 2 inches apart.
- Smooth out each portion with a moistened finger.
- Bake for 24 minutes, rotating the baking sheet halfway through, until the tops are dry to the touch.
- Allow the muffin tops to cool completely before serving.
Nutrition Facts (estimated)
Servings
8
Calories
250
Total fat
12g
Total carbohydrates
30g
Total protein
6g
Sodium
200mg
Cholesterol
0mg
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